Crisp on the outside, soft and chewy on the inside, Vanilla Macarons are the ultimate expression of elegance in bite-sized form. These delightful French cookies are filled with a creamy vanilla buttercream, delivering just the right balance of sweetness and sophistication.

Whether you’re prepping for a special celebration or simply craving something refined with your coffee, vanilla macarons are a timeless treat. Their smooth shells, iconic ruffled feet, and that signature almond flavor make them a baking project worth every moment.

What Kind of Almond Flour Should I Use?

For the smoothest, most uniform macaron shells, finely ground blanched almond flour is essential. Look for a flour that feels almost like powdered sugar in texture. Avoid coarse almond meals or any flour with skins left on, as these will disrupt the delicate surface of your cookies.

Ingredients for the Vanilla Macarons

Almond Flour – The backbone of the macaron shell, providing structure and a subtle nutty flavor. It must be sifted well to prevent lumps.

Powdered Sugar – Combines with almond flour to create the dry base. It also helps achieve that glossy, smooth top when baked.

Egg Whites – The key to creating stiff peaks in your meringue, which gives macarons their height and chewy interior.

Granulated Sugar – Stabilizes the egg whites during whipping, helping them achieve that desired glossy finish.

Vanilla Extract – Adds flavor to both the shells and the filling. A good-quality pure vanilla makes all the difference.

Butter – Used in the vanilla buttercream filling, bringing creaminess and richness to each bite.

Heavy Cream – Helps lighten the buttercream texture and makes the filling extra luscious.

Salt – Just a pinch in the buttercream to balance the sweetness.

How To Make the Vanilla Macarons

Step 1: Prep Your Ingredients

Sift together almond flour and powdered sugar into a large bowl to eliminate clumps and ensure smooth shells. This step is key for achieving that signature macaron texture.

Step 2: Whip the Meringue

In a clean, grease-free bowl, whip egg whites until foamy. Gradually add granulated sugar and continue beating until stiff, glossy peaks form. This process creates the stable meringue needed for the shells to rise properly.

Step 3: Macaronage (Folding)

Gently fold the dry ingredients into the meringue using a spatula. The batter should flow slowly like lava and form ribbons when lifted. Do not overmix or undermix—consistency is critical.

Step 4: Pipe and Rest

Transfer the batter to a piping bag fitted with a round tip. Pipe even circles onto a silicone mat or parchment-lined baking sheet. Tap the tray on the counter to release air bubbles. Let the macarons rest for 30–60 minutes, or until the tops are dry to the touch.

Step 5: Bake the Shells

Preheat the oven to 300°F (150°C). Bake the macarons for 14–16 minutes, rotating the tray halfway through. Let them cool completely before removing from the baking surface.

Step 6: Make the Vanilla Buttercream

Beat softened butter until creamy. Add powdered sugar, vanilla extract, heavy cream, and a pinch of salt. Whip until light and fluffy. Adjust consistency with more cream if needed.

Step 7: Fill and Assemble

Pair similar-sized macaron shells. Pipe a small amount of buttercream onto one shell and gently press another on top to create a sandwich. Chill the filled macarons for 24 hours for the best texture and flavor.

How to Serve and Store Vanilla Macarons

Once assembled, Vanilla Macarons are best enjoyed after maturing in the fridge for 24 hours. This allows the filling to slightly soften the shell, creating that perfect melt-in-your-mouth texture. Serve them chilled or let them come to room temperature for about 10 minutes before eating for optimal flavor.

To store, place the macarons in an airtight container and refrigerate for up to 5 days. For longer storage, freeze them in a single layer and then transfer to a freezer-safe bag. Thaw in the refrigerator overnight before serving.

Frequently Asked Questions

How do I know when the meringue is ready?

You’ll know your meringue is ready when it forms stiff, glossy peaks that hold their shape when you lift the whisk. It should look shiny and feel dense.

Why do my macarons crack?

Cracked shells usually mean the macarons didn’t rest long enough or there was too much air in the batter. Make sure to rest the shells until a skin forms, and tap the tray firmly to release bubbles.

Can I use gel food coloring?

Yes! Gel or powdered food coloring is best since it doesn’t alter the batter’s consistency like liquid coloring can.

Do I have to age the egg whites?

Aging egg whites (letting them sit covered in the fridge for 24 hours) can improve stability, but it’s not strictly necessary. Fresh egg whites work if they’re at room temperature.

Can I fill macarons with something other than buttercream?

Absolutely. Ganache, jam, or even flavored cream cheese frostings make wonderful macaron fillings.

How can I make my macarons more flavorful?

Try infusing your buttercream with additional flavors like citrus zest, espresso powder, or flavored extracts. You can also add a touch of vanilla bean paste to the shell for extra depth.

Want More Cookie Ideas with a Twist?

If you’re loving these vanilla macarons, you might enjoy trying more unique cookie creations:

• Red Velvet Cookies with Cream Cheese Frosting for a tangy-sweet twist.
• Lemon Churro Cookies that bring citrus zing with nostalgic warmth.
• Salted Caramel Pecan Cookies packed with sweet-salty crunch.
• Chocolate Caramel Dump Cake if you’re craving that ooey-gooey cookie-cake hybrid.
• Peanut Butter Truffles for melt-in-your-mouth richness.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so it’s always handy when the macaron mood strikes.

Tried it out? Let me know in the comments! Did you stick to the classic vanilla buttercream, or play around with fillings like raspberry jam or espresso ganache?

I love hearing how others bring their creativity to the kitchen. Share your tips, tweaks, and triumphs—and if you have any questions, I’m here to help troubleshoot too!

Vanilla Macarons

Author: Nina Johnson
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 20–24 filled macarons 1x
Category: Desserts

Print Recipe

Description

These Vanilla Macarons are a classic French treat that combines delicate almond meringue shells with a rich vanilla buttercream filling. They’re perfect for any occasion, whether you’re celebrating something special or simply indulging in a little elegance.

Instructions

Sift almond flour and powdered sugar into a large bowl.
In a clean bowl, whip egg whites until foamy. Slowly add granulated sugar and beat until stiff, glossy peaks form.
Gently fold the dry mixture into the meringue until the batter flows in thick ribbons.
Transfer batter to a piping bag. Pipe 1.5-inch rounds onto a lined baking sheet.
Tap the tray to remove air bubbles. Let rest for 30–60 minutes until tops are dry.
Preheat oven to 300°F (150°C). Bake for 14–16 minutes, rotating halfway.
Cool shells before removing. Pair up matching sizes.
For the buttercream, beat butter until smooth. Add powdered sugar, cream, vanilla, and salt. Mix until fluffy.
Pipe filling onto one shell and sandwich with another. Refrigerate macarons for 24 hours before serving.